Masoni Ricciarelli di Siena IGP 240g Bauletto
A curious story tells of a nun of the Servants of Mary who in the Middle Ages, by mistake, toasted the Sienese marzipan too much, the result was the ricciarelli, toasted and curled by the high temperature, but delicate and tasty; they are prepared by chopping the sugar and almonds then adding egg white and honey; after they have been shaped, they are dusted with icing sugar and cooked in the oven.